The (not so secret ingredient) marmite adds to the savoury umami depth of the soup and provides a little British twist to this French classic.

Bon appetit!

recipe by: Ema at De Tout Coeur Limousin

preparation time: 30 minutes

cooking time: 60 minutes

serves 4-6

ingredients:

for the soup:

750g thinly sliced onions

1250ml beef stock

150ml dry white wine

1 tbsp cornflour

1 tbsp marmite

1 tbsp fennel seeds

2 crushed garlic cloves

2 bay leaves

1 tbsp red wine/sherry vinegar

1 tsp sugar

1 tbs butter

1 tbs vegetable oil

salt and pepper

for the garlic and cheese toasts:

1 baguette

1-2 garlic cloves

150g grated mature cheese (I used Cantal, but a mature cheddar or blue cheese would be good too)

about 1 tbsp marmite

method:

add the oil and butter to a large preheated saucepan followed by the sliced onions, garlic, bay leaves, fennel seeds, sugar, vinegar, salt and pepper. Cook on a low heat stirring occasionally until the onions are softened and caramelised.

when the onions are caramelised add the wine and deglaze the pan stirring well.

stir the cornflour into a few tbsp of stock before stirring it into the onions with the rest of the stock and marmite, cook on a low heat for 25-30 minutes. Check for seasoning - adding a bit more salt and pepper if needed.

to prepare the garlic and cheese toasts preheat the grill, slice the baguette and toast on both sides. Rub one side with a garlic clove, spread thinly with marmite and top with grated cheese before grilling again to melt the cheese.

serve the soup in bowls topped with the garlic and cheese toasts.

cooking hints & tips:

don't rush caramelizing the onions - it is this stage that adds the deep, savoury flavour to the soup. This will take at least 20-30 minutes.

you can of course make this vegetarian or vegan by using a vegetable stock and a non-dairy cheese substitute.

a delicious way of using up onions if you have too many to avoid food waste. #LoveFoodHateWaste

On the other hand (with reference to having just commented on your rice pudding recipe) this is my kind of food. I love a good french onion soup and I can never say no to garlic and cheese so this one's a winner for me! Thanks for linking up to #AllAboutFrance.